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Preheat the oven to 200C/400F. Dice the potato into small cubes then combine on a tray with olive oil, garlic powder, paprika, salt, black pepper & cayenne pepper. Roast for 20-25 mins, or until deep golden and crisp, shaking the pan a couple of times during if you can.
Meanwhile, cook the bacon using your preferred method to your desired crispiness. Pat dry to remove excess fat.
Remove the sausage meat from the skins and spread over the tortillas, making sure you go right to the outside (1 sausage per tortilla). Season with a few pinches of salt and pepper.
Add a small drizzle of oil to a large pan over medium-high heat (you don't need loads, there should be plenty of fat in the meat). Add 2 tortillas meat-side-down (or 3 if you can fit) and press down with a spatula. Leave for 3-4mins, or until the meat has built up a crust and is cooked right through (you can peek to check). Flip them over, add a slice of brie on each and leave for 30 seconds. This will begin melting the brie, crisp the tortilla a little and ensure the meat is definitely cooked through. Remove and repeat.
Top the tacos with bacon, potatoes and cranberry sauce then tuck in and enjoy!