Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, prick several times with a fork, and rub the skin with half of the olive oil and a pinch of sea salt.
Place the potato directly on the oven rack and bake for 45 to 50 minutes until the skin is crisp and the inside is tender.
While the potato bakes, heat the remaining olive oil in a skillet over medium-high heat.
Add the ground turkey and diced red bell pepper to the skillet, seasoning with garlic powder, black pepper, and the remaining sea salt.
Sauté the turkey mixture, breaking it up with a spatula, until the meat is browned and cooked through.
Once the potato is done, remove it from the oven and slice it in half lengthwise.
Carefully scoop out the warm potato flesh into a bowl, leaving a 1/4-inch thick shell.
Mash the scooped potato flesh with the plain Greek yogurt until smooth and creamy.
Fold the cooked turkey and bell pepper mixture into the mashed potato mixture, then spoon it back into the potato shells.
Sprinkle the shredded cheddar cheese over the top of each boat.
Return the boats to the oven for 5 minutes, or until the cheese is melted and bubbly.
Garnish with freshly sliced green onions before serving.