Preheat your oven to 425°F (220°C) to kickstart the cooking process. While the oven warms, peel and cut the russet potatoes into 1-inch cubes. In a large bowl, toss the potato cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.

Spread the seasoned potatoes in a single layer on a baking sheet, ensuring they have space between them for even roasting. Place the baking sheet in the preheated oven and roast for 25–30 minutes.

While the potatoes are roasting, heat a large skillet over medium-high heat. Add your ground beef or turkey to the skillet, cook for about 5–7 minutes, breaking it apart with a spatula, until browned and cooked through.

In the same skillet, add your chopped red onion and sauté for about 3–4 minutes, or until soft and translucent. Sprinkle in the chili powder and cumin, stirring well to combine.

Stir in the drained black beans and corn kernels into the meat mixture, cooking for another 3–4 minutes.

Once the potatoes are perfectly roasted, assemble your Loaded Potato Taco Bowl. In serving bowls, create a layer with roasted potatoes first, followed by the savory meat and bean mixture.

Top each bowl with shredded cheddar cheese, cherry tomatoes, and diced avocado. Sprinkle chopped cilantro over everything and prepare lime wedges and sour cream on the side.