Begin by dicing your waxy potatoes into small, even cubes for uniform cooking. Soak the diced potatoes in cold water for 30 minutes; this helps remove excess starch and promotes crispiness. After soaking, drain the potatoes and thoroughly pat them dry with paper towels to prevent steam during roasting.

Preheat your oven to 220°C (425°F). Spread the dried potato cubes onto a baking sheet in a single layer, ensuring they aren't overcrowded. Drizzle with olive oil and sprinkle with salt and pepper for flavor. Roast the potatoes in the oven for 30-35 minutes, flipping halfway through, until they are golden brown and crispy on the outside, tender inside.

While the potatoes are roasting, heat a large skillet over medium heat. Add the minced beef to the skillet, breaking it apart with a spatula. Cook for about 5-7 minutes, stirring occasionally, until the meat is browned and no longer pink. Season the beef with your taco seasoning, adding a splash of water if needed, and let it simmer for a few minutes until fully flavored.

Once the potatoes are crispy and the beef is cooked, prepare to assemble your Loaded Potato Taco Bowls. Layer a generous portion of the roasted potatoes at the bottom of each bowl. Top with the spiced beef, then add dollops of creamy guacamole, fresh salsa, and a sprinkle of shredded cheese.

To ensure the cheese melts perfectly, optionally return the assembled bowls to the oven for 2-3 minutes, until the cheese is gooey and warm. Serve the Loaded Potato Taco Bowls immediately, allowing everyone to customize with additional toppings like sour cream or pickled jalapeños as desired.