Preheat your oven to 425°F (220°C). Wash and dice the russet potatoes into uniform cubes for even cooking. Spread the diced potatoes on a large baking sheet and drizzle with olive oil. Sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper evenly over them. Toss well until coated, then roast in the oven for 30-35 minutes, flipping halfway through, until they are golden and crispy.

While the potatoes are roasting, heat a large skillet over medium-high heat and add the ground beef or turkey. Cook for about 7-8 minutes, breaking it apart with a spatula until the meat is browned and fully cooked.

To the cooked meat, add chili powder, cumin, and chopped red onion. Stir well to combine, allowing the spices to infuse the meat for about 5 minutes.

Stir in the black beans and corn into the skillet. Cook for an additional 3-4 minutes, until everything is warmed through.

Begin assembling your Loaded Potato Taco Bowls by distributing the crispy potatoes evenly among serving bowls. Top them with the seasoned meat mixture, followed by cheddar cheese, tomatoes, avocado, and cilantro.

Serve with lime wedges and an optional dollop of sour cream for creaminess.