Preheat your oven to 400°F (200°C).
Scrub the Russet potato clean, pierce it several times with a fork, and bake directly on the oven rack for 45 to 60 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy, then chop into small bits.
Remove the potato from the oven and let it cool slightly. Slice it in half lengthwise.
Carefully scoop out the potato flesh into a mixing bowl, leaving a thin layer of potato against the skin to maintain its shape.
In the mixing bowl, mash the potato flesh with the Greek yogurt, half of the cheddar cheese, sea salt, black pepper, and garlic powder until smooth and creamy.
Fold in half of the chopped turkey bacon bits into the potato mixture.
Spoon the seasoned potato mixture back into the potato skins, heaping it slightly.
Top the potatoes with the remaining cheddar cheese and the rest of the turkey bacon.
Place the stuffed potatoes on a baking sheet and return to the oven for 5 to 10 minutes until the cheese is melted and bubbly.
Garnish with fresh chopped chives before serving.