Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and toss the cubed potatoes with 2 tablespoons of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender and lightly browned.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Once browned, add the packet of taco seasoning and cook according to the package instructions.

Stir in the can of diced tomatoes with green chilies and bring the mixture to a simmer. Reduce the heat to low and let cook while the potatoes finish roasting.

To assemble the loaded potato taco bowls, divide the roasted potatoes among six bowls. Top each bowl with a scoop of the ground beef mixture, followed by a sprinkle of shredded cheddar cheese, a dollop of sour cream, and a sprinkle of diced cilantro.

Serve immediately and enjoy! You can also customize your bowl with additional toppings such as diced avocado, salsa, or diced tomatoes.

Let the bowls cool completely before refrigerating or freezing for later meal prep. Reheat as needed and top with your favorite toppings.