Preheat your oven to 425°F (220°C) while you wash and dice the russet potatoes into 1-inch cubes. Spread them evenly on a baking sheet and drizzle with olive oil, then sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper over the top. Toss the potatoes to ensure every piece is well-coated.

Place the baking sheet in the preheated oven and roast the potatoes for 25-30 minutes. Flip them halfway through to achieve an even golden-brown color and crispiness. You’ll know they’re ready when they are fork-tender and have a delightful golden crust.

While the potatoes are roasting, heat a skillet over medium heat. Once hot, add ground beef or turkey and break it apart with a spatula. Cook until the meat is browned, which should take about 7-10 minutes.

With the meat browned, stir in chili powder, cumin, and the chopped red onion. Cook for an additional 5 minutes, allowing the onion to soften and the spices to infuse the meat.

Mix the black beans and corn into the skillet, stirring until everything is heated through, about 3-4 minutes. Taste and adjust seasonings if needed.

Once the roasted potatoes are crispy, remove them from the oven and portion them into bowls. Top each serving with the meat and bean mixture.

Sprinkle shredded cheddar cheese over the warm meat mixture, letting it melt slightly. Add halved cherry tomatoes, diced avocado, and fresh cilantro.

Serve your Loaded Potato Taco Bowl warm, alongside lime wedges and a dollop of sour cream or Greek yogurt.