In a large mixing bowl, combine the diced Russet potatoes, olive oil, 1 tablespoon taco seasoning, salt, and black pepper. Toss well to ensure all potato pieces are evenly coated.

If using an air fryer: Preheat air fryer to 375°F (190°C). Arrange potatoes in a single layer in the air fryer basket (you may need to do this in batches to avoid overcrowding). Air fry for 18-25 minutes, shaking the basket every 7-8 minutes, until potatoes are golden brown and crispy.

If using an oven: Preheat oven to 400°F (200°C). Spread potatoes in a single layer on a large baking sheet. Roast for 25-35 minutes, flipping halfway, until golden brown and crispy.

While potatoes are cooking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.

Add the chopped onion to the skillet and cook for 3-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the 2 tablespoons of taco seasoning and water (or broth). Bring to a simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Divide the crispy seasoned potatoes among four serving bowls.

Top each bowl with a generous portion of the taco meat.

Now, the fun part! Load up your bowls with your favorite toppings: shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream or Greek yogurt, and a spoonful of salsa.

Garnish with sliced green onions, pickled jalapeños, and crushed tortilla chips for extra crunch, if desired. Serve immediately and enjoy your delicious Loaded Potato Taco Bowl!