Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Scrub the potato clean, prick it several times with a fork, rub the skin with olive oil and sea salt, and bake for 45-50 minutes until the center is tender.
While the potato bakes, brown the ground turkey in a non-stick skillet over medium heat, seasoning it with garlic powder and black pepper until fully cooked.
In a separate pan, cook the bacon slice until it reaches your desired level of crispiness, then drain on a paper towel and crumble into small bits.
Once the potato is cool enough to handle, slice it in half lengthwise and carefully scoop out the flesh into a bowl, leaving a thin wall of potato against the skin.
Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked ground turkey and half of the cheddar cheese.
Spoon the mixture back into the potato skins, topping with the remaining cheddar and the crumbled bacon.
Return the stuffed potatoes to the oven or place under the broiler for 3-5 minutes until the cheese is melted and bubbly.
Garnish with sliced green onions before serving.