Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Wash and dice your russet potatoes into small, even cubes.

In a large bowl, toss the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper until coated evenly. Spread the seasoned potatoes in a single layer on the prepared baking sheet.

Place the baking sheet in the preheated oven and roast the potatoes for 25–30 minutes, flipping halfway through until they are golden brown and crispy.

While the potatoes are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add your ground beef (or turkey) and cook until browned, about 5–7 minutes. Drain excess grease.

Stir in the tomato sauce and any desired taco seasoning, then let it simmer for 5 to 7 minutes until it thickens.

Assemble the Loaded Potato Taco Bowl by starting with roasted potatoes, topping with the savory meat mixture, cheese, lettuce, tomatoes, and avocado.

Finish with a dollop of sour cream, and sprinkle chopped cilantro and green onions on top. Serve warm.