Preheat your oven to 400°F (200°C). Toss the diced russet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25 minutes until crispy and golden brown.

While the potatoes are roasting, whisk together the mayonnaise, ketchup, Dijon mustard, and pickle juice in a small bowl to make the special sauce. Set aside in the refrigerator.

Heat a large skillet over medium-high heat. Add the lean ground beef, breaking it apart with a spatula. Cook for 7-8 minutes until browned and cooked through. Drain any excess fat.

Sprinkle the shredded cheddar cheese evenly over the cooked ground beef in the skillet. Cover with a lid for 1-2 minutes until the cheese is melted, then remove from heat.

Assemble the bowls by dividing the chopped romaine lettuce and roasted potatoes among four serving dishes. Top each with the cheesy ground beef, cherry tomatoes, and sliced dill pickles.

Drizzle the prepared special sauce generously over each bowl. Garnish with sesame seeds and serve immediately.