Preheat your oven to 425°F (220°C). Wash and dice russet potatoes into cubes. Toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper in a mixing bowl.

Spread the potatoes on a baking sheet in a single layer.

Roast the potatoes in the oven for 25-30 minutes, flipping halfway through until golden and crispy.

In a skillet over medium-high heat, brown the ground meat for 5-7 minutes until cooked. Drain excess fat.

Add diced red onion to the skillet and sauté for 2-3 minutes. Stir in chili powder and cumin.

Mix in black beans and corn, cooking for 3-4 minutes.

Assemble the Loaded Potato Taco Bowl starting with roasted potatoes. Layer with meat mixture, and then add cheese, tomatoes, avocado, and cilantro.

Serve with lime wedges and sour cream if desired.