Preheat oven to 450°F. Line a large baking sheet with parchment paper and set aside.
Cut potatoes into wedges by slicing each potato in half lengthwise, then slicing each of those halves in half again, and slicing those halves in half one last time. Each potato should yield 8 wedges.
Add potato wedges to a medium bowl and add 1 tablespoon Mazola® Corn Oil, 1/2 tablespoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Toss together to coat.
Place the wedges in a single layer on the prepared baking sheet. Bake for 25 minutes, flipping halfway through. While the potatoes are baking, prepare the ground turkey.
Heat remaining 1/2 tablespoon Mazola® Corn Oil in a large skillet over medium-high heat. Add ground chicken, the remaining 1/2 tablespoon kosher salt, the remaining 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon chili powder, and 1/4 teaspoon black pepper.
Cook for 8-10 minutes, stirring occasionally, until the chicken is completely cooked. Set aside until ready to use.
When the potato wedges are finished, remove them from the oven. Push the potatoes together into a pile in the middle of the baking sheet. Top with the cooked seasoned ground turkey and the shredded cheese.
Return to the oven and bake for 3-5 minutes, until the cheese completely melts.
Top with diced onions, chopped cilantro, diced tomatoes, sour cream, and any other nacho toppings you like. Serve immediately.