Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Scrub the Russet potato clean, pat dry, and pierce several times with a fork. Rub the skin with olive oil and a pinch of sea salt and black pepper.
Place the potato on the baking sheet and roast for 45-50 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.
While the potato is roasting, finely chop the broccoli florets and steam them for 3-4 minutes until bright green and tender.
In a non-stick skillet over medium heat, cook the turkey bacon until crispy. Remove from the pan, let cool slightly, and crumble into small pieces.
In the same skillet, add the ground turkey, garlic powder, and the remaining salt and pepper. Cook until browned and fully cooked through, breaking it into small crumbles.
Once the potato is done, slice it open lengthwise and gently fluff the interior with a fork. Stir in the cooked ground turkey, steamed broccoli, and half of the shredded cheddar cheese.
Top the potato with the remaining cheddar cheese and return to the oven for 2-3 minutes until the cheese is melted and bubbly.
Remove from the oven and top with a generous dollop of plain Greek yogurt, the crumbled turkey bacon, and sliced green onions before serving.