Preheat your oven to 425°F and line a large baking sheet with parchment paper or spray it well with cooking spray. High heat is essential for getting crispy potatoes, so don't go lower or they won't crisp properly.

Wash and cut the potatoes into bite-sized cubes, about 1 inch each. Try to keep them the same size so they cook evenly. You can peel them if you want, but I leave the skins on for extra texture and nutrients. Pat them dry with a towel if they're wet so the oil sticks better.

In a large mixing bowl, toss the potato cubes with olive oil, salt, black pepper, garlic powder, and optional taco seasoning. Use your hands or a spoon to make sure every piece is coated. The seasoning is crucial because unseasoned potatoes will taste bland even with all the toppings.

Spread the seasoned potato cubes on the prepared baking sheet in a single layer, making sure they're not crowded or touching too much. If they're too close together, they'll steam instead of crisp. Roast for 30 to 35 minutes, flipping them halfway through with a spatula, until they're golden brown and crispy on the outside and tender when you poke them with a fork.

While the potatoes are roasting, heat a large skillet over medium high heat and add the ground beef. Break it up with a wooden spoon as it cooks, browning it for 8 to 10 minutes until there's no pink left. Drain off most of the grease by tilting the pan and spooning it out, or pour the beef into a colander to drain.

Return the drained beef to the skillet and add the taco seasoning packet and water according to package directions (usually about ½ cup). Stir everything together and let it simmer for 3 to 5 minutes until the sauce thickens and coats the meat. Taste it and add a pinch of salt if needed, since some taco seasonings are less salty than others.

While everything is cooking, prepare all your toppings. Shred the lettuce, dice the avocado, open the sour cream, grate the cheese if using a block, and get your pico de gallo or salsa ready. Having everything prepped makes assembly super quick and easy once the potatoes and beef are done.

Divide the hot crispy potatoes among 4 serving bowls as your base. Top each bowl with a generous portion of seasoned ground beef. Add shredded cheese first so it melts slightly from the heat, then layer on lettuce, pico de gallo, sour cream, diced avocado, and any other toppings you want. Squeeze fresh lime juice over everything and serve immediately. Let everyone customize their own Loaded Potato Taco Bowl with their favorite toppings.