Christmas Hasselback Potatoes

Preheat the oven to 180°C and spray a baking tray with low-calorie cooking spray.

Cut any larger potatoes in half. Place two wooden spoons either side of the first potato. Using a sharp knife, slice into the potato stopping the blade at the wooden spoon handles so as not to go all the way through. Slice at 1/2cm intervals and place into a mixing bowl; repeat with the remaining potatoes.

Spray the potatoes with low-calorie cooking spray and toss to coat. Sprinkle over the garlic granules, onion powder, salt and pepper and rub into each potato, getting a good coating. Place onto the baking tray cut side facing up and cook for 1 hour.

Spray a frying pan with low-calorie cooking spray and set on a low heat. Add the onion and bacon and fry for 10 minutes, until the onion is soft and the bacon cooked. Remove the pan from the heat and stir in the sage. Leave to one side.

After the potatoes have been roasting for an hour, remove the tray from the oven. Using a pastry brush, add some of the cranberry sauce – really working into the cut slices on the potatoes.

Move the potatoes close together on the baking tray and top with the onion and bacon mix. Sprinkle over the cheese and pop back into the oven for 10 minutes. The cheese should be melted and starting to turn golden brown round the edges.

Serve as part of your festive celebrations!