Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Dice the russet potatoes into bite-sized pieces and place them in a large mixing bowl. Drizzle with olive oil and sprinkle in paprika, garlic powder, salt, and black pepper. Toss until well-coated.

Spread the seasoned potatoes on the prepared baking sheet and roast in the oven for 25–30 minutes, flipping halfway through.

While the potatoes roast, heat olive oil in a skillet over medium heat and add ground beef or turkey. Cook until browned, about 7-10 minutes. Drain excess grease.

Stir in taco seasoning, tomato sauce, and water. Simmer for 5–7 minutes until thickened.

In serving bowls, layer crispy roasted potatoes and spoon taco meat over them. Sprinkle with shredded cheese.

Top with shredded lettuce, diced tomatoes, and avocado. Add sour cream on top.

Garnish with chopped cilantro and green onions. Add optional toppings if desired. Serve immediately.