Preheat your oven to 425°F (220°C). Add peeled and diced russet potatoes to a large baking sheet. Drizzle with olive oil and sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until well-coated.

Place the baking sheet with seasoned potatoes in the oven and bake for about 25–30 minutes, flipping halfway through, until crispy and golden brown.

While the potatoes are roasting, heat a skillet over medium heat. Add ground beef or turkey and cook for 6–8 minutes until browned. Drain any excess fat.

Add chili powder, cumin, and chopped red onion to the skillet. Stir and cook for an additional 5 minutes.

Add black beans and corn to the meat mixture, stir, and cook for another 3–4 minutes until heated through.

Assemble your Loaded Potato Taco Bowl by layering crispy roasted potatoes at the bottom, followed by the meat mixture.

Add shredded cheddar cheese, cherry tomatoes, diced avocado, and fresh cilantro as toppings.

Serve immediately with lime wedges and sour cream on the side.