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Heat the oven to 220C.
Place the potatoes in an ovenproof dish, so they have a couple of centimetres gap around them.
Drizzle in a little olive oil. Use your hands to ensure they have a thin coating all over.
Season with salt and pepper and bake in the oven for an hour or until tender.
Melt the butter in a non-stick pan.
Add the garlic and fry for 1 minute.
Stir in the flour on the heat until hot and bubbling.
Slowly add the milk a little at a time. Stir continuously, only adding more milk until it comes to the boil.
When the milk is used up, season with salt and pepper.
Stir in the grated cheese until melted and set aside.
Open up the cooked potatoes by cutting a cross in the top and pushing down at the sides so the potato breaks up a little.
Place a knob of butter on each open potato. Use a fork to push it through the potato and flatten them a little.
Tear each wedge of camembert in half and push each piece into a potato half.
Pour the cheese sauce over the top so the potato and skins are covered.
Sprinkle grated cheese over the top, before cooking under a medium grill until the topping is golden brown.