Preheat your oven to 425°F (220°C). Cube the russet potatoes into bite-sized pieces and toss with olive oil, garlic powder, onion powder, smoked paprika, chili powder, ground cumin, salt, and black pepper in a large mixing bowl.

Spread the seasoned potatoes on a parchment-lined baking sheet in a single layer.

Roast the potatoes for 25–30 minutes, flipping halfway through.

While the potatoes are roasting, cook the ground beef in a skillet over medium-high heat for 5-7 minutes until browned. Drain excess fat, then add taco seasoning and water. Simmer for another 5 minutes.

Once roasted, transfer the potatoes to an oven-safe skillet or casserole dish. Layer the taco meat over the potatoes and sprinkle with cheddar cheese.

Return to the oven and bake for an additional 5 minutes until the cheese is melted and bubbly.

Allow to cool slightly, then top with sour cream, green onions or cilantro, and any optional toppings. Serve warm.