Preheat your oven to 425°F (220°C). Wash and cube russet potatoes, ensuring even sizes for consistent cooking. Toss the cubed potatoes with olive oil, garlic powder, onion powder, smoked paprika, chili powder, ground cumin, salt, and black pepper until well-coated.

Place the baking sheet in the preheated oven and bake the potatoes for 25–30 minutes, flipping them halfway through to ensure even browning.

In a skillet over medium heat, add ground beef (or turkey) and brown it thoroughly. Drain excess fat, then stir in taco seasoning and water. Let it simmer for 5 minutes until the sauce thickens.

Transfer the roasted potatoes to a baking dish, evenly distribute the seasoned taco meat over the potatoes, and sprinkle shredded cheddar cheese on top.

Return the baking dish to the oven for about 5 minutes, or until the cheese is melted and bubbly.

Remove the dish from the oven, let it sit briefly, then top with sour cream, chopped green onions, and any extra toppings of choice. Serve hot.