Preheat the oven to 425°F (220°C).

Take the diced Russet potatoes and spread them out evenly on your baking sheet. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until well coated.

Place the baking sheet in the preheated oven and bake for 30-35 minutes, flipping the potatoes halfway through.

While the potatoes are baking, heat a large skillet over medium heat. Add the ground beef (or turkey) and cook until browned, about 7-8 minutes.

Stir in chili powder, cumin, and chopped red onion. Cook for another 5 minutes until onions soften.

Add rinsed black beans and corn kernels to the skillet. Stir and heat through for about 3-4 minutes.

Divide the crispy potatoes into serving bowls. Top with the meat mixture and sprinkle shredded cheddar cheese on top.

Add cherry tomatoes, diced avocado, and chopped cilantro. Serve with lime wedges and a dollop of sour cream.