Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly, pierce it several times with a fork, and bake directly on the oven rack for 45 to 50 minutes until the skin is crisp and the center is tender.
While the potato bakes, cook the bacon slices in a medium skillet over medium heat until crispy, then remove to a paper towel to drain and chop into small bits.
In the same skillet, drain most of the bacon fat, then add the ground turkey, garlic powder, smoked paprika, sea salt, and black pepper, sautéing until the meat is browned and cooked through.
Once the potato is done, slice it in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin layer of potato against the skin to maintain its shape.
Mash the potato flesh with the Greek yogurt until smooth, then fold in the cooked ground turkey, half of the chopped bacon, and half of the shredded cheddar cheese.
Spoon the filling back into the potato skins, top with the remaining cheddar cheese and bacon bits, and return to the oven for 5 to 8 minutes until the cheese is melted and bubbly.
Garnish with fresh green onions before serving.