Preheat your oven to 425°F. In a large bowl, toss the cubed russet potatoes with olive oil, garlic powder, onion powder, smoked paprika, chili powder, ground cumin, salt, and black pepper until every piece is evenly coated. Spread the potatoes out in a single layer on a parchment-lined baking sheet.

Roast the potatoes for 25-30 minutes, flipping them halfway through to ensure they become golden and crispy.

While the potatoes are baking, heat a skillet over medium-high heat and brown the ground beef (or turkey). Break it up as it cooks and drain off any excess fat.

Add the taco seasoning and water to the skillet, stirring well to coat the meat. Allow the mixture to simmer for about 5 minutes until it thickens slightly.

For assembly, layer the crispy roasted potatoes on a serving plate or in a large dish. Spoon the seasoned meat over the potatoes and then sprinkle the shredded cheese evenly on top. If you prefer extra gooey cheese, place the assembled dish under the broiler for a minute—watching closely to avoid burning.

Finish by adding dollops of sour cream, a sprinkle of chopped green onions or cilantro, and your choice of optional toppings such as diced tomatoes, jalapeños, or avocado slices.

Serve the Cheesy Taco Potatoes hot as a complete meal, or pair with a refreshing side salad or corn salsa for added balance.