Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Scrub the Russet potato thoroughly, pierce it several times with a fork, and rub the skin with olive oil and a pinch of sea salt.
Place the potato on the baking sheet and roast for 45 to 50 minutes, or until the skin is crisp and the center is completely tender.
While the potato is roasting, cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel to drain and crumble once cooled.
In the same skillet, drain most of the bacon fat and brown the ground turkey until fully cooked and slightly caramelized, seasoning it with a pinch of salt and pepper.
Once the potato is done, let it cool slightly, then slice it in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a sturdy shell.
Mash the potato flesh with the Greek yogurt, remaining sea salt, and black pepper until the texture is smooth and well combined.
Fold the cooked ground turkey and half of the crumbled bacon into the mashed potato mixture.
Spoon the filling back into the potato shells, top with shredded sharp cheddar and the remaining bacon, and bake for another 5 to 7 minutes until the cheese is bubbly.
Garnish with freshly sliced green onions and serve immediately while hot.