Preheat your oven to 400°F (200°C). Wash and cut the russet potatoes into bite-sized cubes. Toss them in a bowl with olive oil, garlic powder, paprika, salt, and pepper.

Spread the seasoned potato cubes on a baking sheet in a single layer. Bake in the preheated oven for about 25-30 minutes, or until golden brown and crispy, tossing halfway through.

While the potatoes are baking, heat a large skillet over medium-high heat. Add the 95/5 beef, breaking it apart with a spatula. Season with garlic powder, Italian seasoning, salt, and pepper. Cook until browned, about 7-10 minutes. Drain any excess fat if necessary.

In another skillet, cook the center cut bacon until crispy. Remove and let it drain on paper towels. Once cooled, crumble into pieces. In the same skillet, briefly sauté the Canadian bacon for added flavor.

Add the crumbled center cut bacon and sautéed Canadian bacon to the cooked beef in the skillet. Stir to combine, allowing flavors to meld for a couple of minutes.

Once the potatoes are done, divide them among 7 bowls. Top each with the beef and bacon mixture. Pour marinara sauce over the top, then add a slice of provolone cheese on each bowl.

Return the bowls to the oven (or use the broiler) for about 5 minutes, or until the cheese is melted and bubbly. Once done, sprinkle the reduced fat mozzarella over each bowl, allowing it to melt slightly. Serve hot.