Cook the turkey bacon according to its package until well-done and crisp. If using uncooked JENNIE-O turkey bacon, verify an internal temperature of 165°F (74°C). Cool and crumble.

Heat the oven to 425°F (218°C). Line a broiler-safe 13 × 18-inch rimmed metal sheet pan with foil or an expressly broiler-safe liner.

Pierce the potatoes with a fork. Rub them with the olive oil and ½ tsp kosher salt.

Bake for 25 minutes. Turn and continue baking for 15–25 minutes, until a fork or thin knife passes easily through each center.

Cool for approximately 15 minutes. Halve the potatoes lengthwise and scoop out the centers, leaving a ¼- to ½-inch (6–13 mm) layer of potato. Arrange the shells cut-side up.

Position an oven rack in the upper third and set the oven to broil. Mix the remaining ¼ tsp salt, smoked paprika, garlic powder, and cayenne or black pepper.

Brush the shells’ interiors with melted butter. Divide the seasoning mixture, cheddar, and cooked turkey bacon evenly among them.

Broil for 3–4 minutes, watching continuously, until the cheese is melted, bubbling, and lightly golden.

Transfer to a platter. Top with Greek yogurt and chopped green onions or chives, then serve hot.