Preheat your oven to 400°F (200°C).
Scrub the Russet potato clean, pierce it several times with a fork, and bake directly on the oven rack for 50-60 minutes until tender.
While the potato bakes, cook the turkey bacon in a non-stick skillet over medium heat until crispy, then finely chop.
Steam the broccoli florets until tender, then chop into small bite-sized pieces.
Once the potato is cool enough to handle, slice it in half lengthwise and scoop the flesh into a medium mixing bowl, leaving a 1/4-inch thick shell.
Mash the potato flesh with non-fat Greek yogurt, sea salt, black pepper, and garlic powder until smooth and creamy.
Fold in the chopped turkey bacon, steamed broccoli, and half of the shredded cheddar cheese.
Spoon the filling back into the potato shells, mounding it slightly, and sprinkle the remaining cheddar cheese on top.
Place the stuffed potatoes on a baking sheet and bake for 10-12 minutes until the cheese is melted and golden.
Top with freshly sliced chives and serve immediately.