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 to 50 minutes until the center is tender.
While the potato is baking, cook the bacon slice in a medium skillet over medium heat until it reaches a crispy texture. Remove the bacon, pat dry with a paper towel, and chop into small bits.
In the same skillet, drain any excess grease but leave a light coating. Add the ground turkey, sea salt, black pepper, and garlic powder. Sauté until the turkey is fully browned and cooked through.
Add the baby spinach to the skillet with the turkey and stir for 1 to 2 minutes until the leaves are just wilted, then remove the pan from the heat.
Once the potato is finished baking, slice it in half lengthwise. Carefully scoop out the warm potato flesh into a mixing bowl, leaving a thin shell of skin to maintain the shape.
Mash the potato flesh with the non-fat Greek yogurt until the mixture is creamy. Fold in the cooked turkey and spinach mixture along with half of the sharp cheddar cheese.
Spoon the filling back into the potato skins, mounding it slightly. Sprinkle the remaining cheddar cheese and the reserved bacon bits over the top.
Place the stuffed potatoes on a baking sheet and return them to the oven for 5 to 8 minutes, or until the cheese is melted and bubbling.
Remove from the oven and garnish with freshly chopped chives before serving warm.