Preheat your oven to 400°F. Scrub the Russet potato thoroughly, pierce it several times with a fork, and bake directly on the oven rack for 45-50 minutes until the center is tender.
While the potato is baking, place the bacon slices in a cold skillet and turn the heat to medium. Cook until crispy, then remove and drain on a paper towel before crumbling into small bits.
In the same skillet, drain most of the bacon fat, leaving about a teaspoon. Add the ground turkey, sea salt, black pepper, garlic powder, and smoked paprika. Sauté over medium-high heat until the turkey is browned and cooked through.
Once the potato is finished, remove it from the oven and let it cool for 5 minutes. Slice it in half lengthwise.
Carefully scoop out the potato flesh into a mixing bowl, leaving a 1/4-inch thick shell to maintain the potato's structure.
Mash the potato flesh with half of the shredded cheddar cheese and the cooked ground turkey mixture until well combined.
Spoon the filling back into the potato skins, mounding it slightly. Top with the remaining cheddar cheese.
Return the stuffed potatoes to the oven for 5-7 minutes, or until the cheese is melted and bubbling.
Remove from the oven and garnish each half with a dollop of Greek yogurt, the crumbled bacon bits, and freshly sliced green onions.