Preheat your oven to 425°F (220°C). Peel and dice the russet potatoes into bite-sized pieces. Toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Spread the potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway.

In a skillet, cook ground beef or turkey over medium heat for 5-7 minutes until browned. Drain excess fat.

Add chili powder, cumin, and chopped red onion to the skillet. Cook for another 5 minutes.

Incorporate black beans and corn into the skillet, mixing well and heating through for 3-4 minutes.

Assemble by layering roasted potatoes, the meat mixture, shredded cheese, cherry tomatoes, diced avocado, and fresh cilantro.

Serve with lime wedges and sour cream on the side.