Preheat your oven to 400°F and scrub the Russet potato thoroughly before piercing it several times with a fork.
Bake the potato directly on the oven rack for 45 to 50 minutes until the skin is crisp and the inside is completely tender.
While the potato bakes, cook the bacon slice in a small skillet over medium heat until perfectly crispy, then drain on a paper towel and crumble into small bits.
In the same skillet, drain the excess fat and add the ground turkey, seasoning it with sea salt, black pepper, and garlic powder until browned and cooked through.
Once the potato is cool enough to handle, slice it in half lengthwise and carefully scoop out the fluffy interior into a mixing bowl, leaving a thin shell.
Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked ground turkey and half of the shredded cheddar cheese.
Spoon the filling back into the potato skins, topping them with the remaining cheddar and the crumbled bacon bits.
Place the stuffed potatoes back in the oven for 5 minutes or under the broiler until the cheese is bubbly and golden, then garnish with fresh green onions.