Preheat your oven to 400°F and line a baking sheet with parchment paper.
Scrub the Russet potato clean, pierce it several times with a fork, and bake for 45 to 50 minutes until the skin is crisp and the inside is tender.
While the potato bakes, cook the bacon in a small skillet over medium heat until crispy, then remove to a paper towel and chop into small bits.
In the same skillet, drain most of the bacon fat and add the ground turkey, seasoning it with sea salt, black pepper, and garlic powder.
Sauté the turkey until fully browned and cooked through, then set aside.
Once the potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh into a bowl, leaving a thin wall of potato against the skin.
Mash the potato flesh with the Greek yogurt, cooked ground turkey, half of the cheddar cheese, and half of the bacon bits until well combined.
Spoon the mixture back into the potato skins, topping with the remaining cheese and bacon.
Place the stuffed potatoes back in the oven for 5 to 8 minutes until the cheese is melted and bubbling.
Garnish with freshly sliced green onions and serve immediately.