Preheat the oven to 425°F (220°C). Wash and peel the potatoes, then cut them into roughly 1-inch chunks.

For extra-crispy potatoes, place the chunks in a large bowl of cold water and soak for 20–30 minutes. Drain thoroughly and pat completely dry.

Toss the potatoes with olive oil, half of the chili powder, and a pinch of salt until evenly coated.

Arrange them in a single layer on a large baking sheet, leaving a little space between the pieces.

Roast for 20–25 minutes, turning halfway through, until the potatoes are tender inside with crisp, golden-brown edges.

While the potatoes roast, heat a large skillet over medium-high heat. Add the remaining chili powder, salt, garlic powder, and black pepper. Toast for about 30 seconds, stirring constantly.

Add the ground beef and cook, breaking it into small crumbles, until completely browned and cooked through. Drain excess fat if necessary.

Stir in the frozen corn and water. Bring to a gentle simmer, cover, and cook for about 5 minutes, until the corn is hot and most of the excess liquid has reduced.

Assemble the Crispy Loaded Potato Taco Bowl Recipe by dividing the roasted potatoes among serving bowls.

Spoon the seasoned ground beef and corn mixture over the potatoes.

Finish with shredded cheddar, guacamole, pico de gallo, sour cream, or your preferred taco toppings.

Serve immediately while the potatoes are still hot and crispy.