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 bake for 45-50 minutes until the center is tender.
While the potato bakes, place the bacon slices in a cold skillet and turn the heat to medium, cooking until crispy before chopping 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 in a mixing bowl.
Once the potato is cool enough to handle, slice it in half lengthwise and carefully scoop out the flesh into the bowl with the turkey, leaving a thin shell of skin.
Add the Greek yogurt, half of the cheddar cheese, and half of the bacon bits to the bowl, mashing everything together until well combined.
Stuff the mixture back into the potato skins, topping them with the remaining cheese and bacon bits.
Return the stuffed potatoes to the oven for 5-10 minutes until the cheese is melted and bubbly.
Garnish with freshly sliced green onions and serve immediately.