Preheat your oven to 400°F (200°C). Scrub the potato clean and pat dry.
Rub the potato skin with olive oil and a pinch of salt and pepper, then pierce it a few times with a fork.
Place the potato directly on the oven rack and bake for 45-50 minutes until the skin is crisp and the center is soft.
While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy, then chop into small bits.
Steam the broccoli florets until tender, then finely chop them into bite-sized pieces.
Once the potato is done, slice it in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin layer against the skin.
Mash the potato flesh with the Greek yogurt, remaining salt, and pepper until smooth and creamy.
Fold the chopped broccoli, half of the bacon, and half of the shredded cheddar into the mashed potato mixture.
Spoon the filling back into the potato skins and top with the remaining cheese and bacon bits.
Place the potatoes back in the oven or under the broiler for 2-3 minutes until the cheese is bubbly and melted.
Garnish with freshly chopped chives before serving.