Preheat your oven to 425°F (220°C). Wash and dice the russet potatoes into uniform cubes, about 1-inch in size.

In a large mixing bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Ensure all potatoes are evenly coated.

Spread seasoned potato cubes on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden-brown and crispy.

While the potatoes roast, heat a skillet over medium-high heat. Add ground beef or turkey and brown for 5-7 minutes, breaking it apart as it cooks.

Sprinkle in chili powder, cumin, and chopped red onion. Cook for another 5 minutes until onions are translucent.

Stir in black beans and corn kernels, heating through for about 3-4 minutes.

Assemble the Loaded Potato Taco Bowl starting with the crispy potatoes, then layer the meat and bean mixture on top. Sprinkle cheese and allow it to melt.

Add toppings like cherry tomatoes, avocado, cilantro, and lime juice. Serve with a dollop of sour cream on the side.