Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly and prick it several times with a fork. Rub the skin with extra virgin olive oil and a pinch of sea salt.
Place the potato directly on the oven rack and bake for 45-50 minutes, or until the skin is crisp and the inside is tender.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat until fully cooked. Drain any excess liquid.
Finely chop the broccoli florets and steam them for 3-4 minutes until they are tender-crisp and bright green.
Once the potato is done, remove it from the oven and let it cool slightly. Slice it in half lengthwise.
Carefully scoop out most of the potato flesh into a medium mixing bowl, leaving about a 1/4-inch thick shell to keep the boat sturdy.
Mash the potato flesh with the Greek yogurt, garlic powder, remaining sea salt, and black pepper until the texture is smooth and creamy.
Fold the cooked ground turkey, steamed broccoli, and half of the shredded cheddar cheese into the mashed potato mixture.
Spoon the filling back into the potato shells, topping them with the remaining cheddar cheese.
Place the boats on a baking sheet and return to the oven for 5-7 minutes until the cheese is melted and bubbly.
Garnish with sliced scallions and serve immediately.