Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, prick it several times with a fork, and rub the skin with 0.5 tsp of olive oil and the sea salt.
Place the potato directly on the oven rack and bake for 45-50 minutes until the skin is crisp and the inside is tender.
While the potato bakes, cook the turkey bacon in a skillet over medium heat until fully browned and crispy, then chop into small bits.
Remove the potato from the oven and slice it in half lengthwise; scoop the warm potato flesh into a mixing bowl, leaving a thin shell.
Mash the potato flesh with the Greek yogurt, half of the shredded cheddar cheese, and the black pepper until the mixture is smooth and creamy.
Spoon the filling back into the potato skins, using the back of the spoon to create a small well in the center of one potato half.
Carefully crack the egg into the well and sprinkle the remaining cheddar cheese over both potato halves.
Return the stuffed potatoes to the oven for 10-12 minutes, or until the egg white is completely set but the yolk remains slightly runny.
Garnish the hot potatoes with the crispy turkey bacon bits and fresh snipped chives before serving.