Preheat the oven to 400°F (200°C).
Wash and halve the baby potatoes.
Toss the potatoes in olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the potatoes for 20-25 minutes until golden and tender.
While the potatoes are roasting, cook the bacon until crispy.
In a bowl, mash the avocado and mix in sour cream, lime juice, garlic powder, salt, and pepper.
Crumble the crispy bacon and fold it into the guacamole.
Once the potatoes are done, let them cool slightly and then top with the guacamole mixture.
Garnish with fresh cilantro before serving.
