Preheat your oven to 425°F (220°C). Peel and dice the russet potatoes into 3/4-inch pieces. Place them on a baking sheet, drizzle with olive oil, and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss well and bake for 30–35 minutes, flipping halfway through.

In a skillet over medium heat, cook the ground beef or turkey for 7–8 minutes, breaking it apart and stirring until browned. Drain any excess fat.

Add chili powder, cumin, and chopped red onion to the meat. Stir and simmer for another 5 minutes until the onion softens.

Stir in the rinsed black beans and corn, cooking for an additional 3–4 minutes. Adjust seasoning to taste.

Divide the crispy potatoes among bowls and layer with the meat mixture, topping with shredded cheese while warm to allow melting.

Top with halved cherry tomatoes, diced avocado, and chopped cilantro. Serve with lime wedges and optional sour cream.