Preheat your oven to 400°F (200°C). Scrub the Russet potato clean and prick it several times with a fork.
Place the potato directly on the oven rack and bake for 45 to 50 minutes, or until the skin is slightly crisp and the inside is tender.
While the potato bakes, heat a non-stick skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it into small crumbles.
Stir in the black beans, tomato paste, chili powder, cumin, garlic powder, sea salt, and black pepper. Add a splash of water if the mixture is too dry, and simmer for 5 minutes.
Once the potato is done, remove it from the oven and let it cool slightly. Slice it in half lengthwise and scoop out most of the flesh, leaving about a 1/4-inch thick shell.
Brush the inside and outside of the potato skins with the olive oil. Place them cut-side down on a baking sheet and roast for an additional 5 to 8 minutes until extra crispy.
Flip the skins over and fill each cavity generously with the turkey chili mixture. Sprinkle the shredded cheddar cheese over the top.
Return the skins to the oven for 2 to 3 minutes, or until the cheese is bubbly and melted.
Remove from the oven and top each skin with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving.