Preheat your oven to 400°F (200°C).
Scrub the russet potato thoroughly and pierce the skin several times with a fork.
Place the potato directly on the oven rack and bake for 45 to 60 minutes until the skin is crisp and the inside is tender.
While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy, then remove and chop into small bits.
In the same skillet, brown the ground turkey until fully cooked and slightly caramelized.
Once the potato is done, slice it in half lengthwise and carefully scoop the flesh into a mixing bowl, leaving a thin layer against the skin to maintain shape.
Mash the potato flesh with the Greek yogurt, sea salt, and black pepper until smooth.
Fold the cooked ground turkey, half of the chopped turkey bacon, and half of the shredded cheddar cheese into the potato mixture.
Spoon the filling back into the potato skins and top with the remaining cheddar cheese and bacon bits.
Return the stuffed potatoes to the oven for 5 minutes, or until the cheese is bubbling and melted.
Garnish with freshly sliced green onions before serving.