Preheat your oven to 400°F. Scrub the Russet potato thoroughly and pierce the skin several times with a fork.
Place the potato directly on the oven rack and bake for 45 to 50 minutes, or until the center is tender when pierced with a knife.
While the potato is baking, cook the bacon slice in a skillet over medium heat until crispy. Remove, drain on a paper towel, and crumble into bits.
In the same skillet, add the ground turkey and cook until browned and fully cooked through. Season with the sea salt and black pepper.
Once the potato is finished, slice it in half lengthwise. Carefully scoop out the majority of the potato flesh into a medium mixing bowl, leaving a thin layer against the skin to maintain its shape.
Mash the potato flesh in the bowl and stir in the cooked ground turkey, half of the cheddar cheese, and 2 tablespoons of the Greek yogurt.
Spoon the mixture back into the potato skins and sprinkle the remaining cheddar cheese on top.
Return the stuffed potatoes to the oven for 5 to 7 minutes until the cheese is melted and bubbly.
Top each potato half with the remaining Greek yogurt, the crumbled bacon bits, and sliced green onions before serving.