Preheat your oven to 400°F (200°C). Scrub the Russet potato clean and prick it several times with a fork.
Place the potato directly on the oven rack and bake for 45 to 50 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.
While the potato bakes, cook the bacon slices in a skillet over medium heat until crispy. Remove, drain on paper towels, and crumble into small bits.
In the same skillet, drain most of the bacon fat and add the ground turkey. Season with sea salt, black pepper, and garlic powder. Cook until browned and fully cooked through.
Once the potato is done, remove it from the oven and let it cool slightly. Slice it in half lengthwise.
Carefully scoop out the potato flesh into a mixing bowl, leaving a thin wall of potato inside the skin to maintain its shape.
Mash the potato flesh with the Greek yogurt until smooth. Fold in the cooked ground turkey, half of the crumbled bacon, and half of the shredded cheddar cheese.
Spoon the mixture back into the potato skins, heaping it slightly. Top with the remaining cheddar cheese and bacon bits.
Return the stuffed potatoes to the oven for 5 to 10 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped chives before serving hot.