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1
Preheat the oven to 550 F.
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2
Cut each potato in half lengthwise, then cut each half in half lengthwise.
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3
Arrange the potatoes on a parchment-lined baking sheet so that the skins face upward.
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4
Measure one tablespoon of olive oil and brush some of the oil over the skins of the potatoes.
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5
Sprinkle the potatoes with salt and pepper.
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6
Bake for about 20 minutes, or until potatoes are easily pierced with a fork and skins are crisp and golden.
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7
Remove pan from oven and set aside.
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8
Allow potatoes to cool to room temperature.
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9
Meanwhile, in a mixing bowl, combine the sour cream, yogurt, 1/2 teaspoon of oregano, and 1/4 teaspoon of garlic powder.
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10
Stir until well combined.
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11
Next, heat one teaspoon of olive oil in a saute pan over medium heat.
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12
Add the ground turkey and cook until browned, about 7 minutes.
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13
Add 1 1/2 teaspoons dried oregano and 1 1/2 teaspoons garlic powder.
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14
Season with salt and pepper.
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15
Stir to combine.
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16
If using cheddar cheese, preheat the oven to 350 F.
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17
When potatoes are cool enough to handle, use a sharp or serrated knife to remove most of the potato flesh from inside each quarter, leaving just a quarter-inch of flesh attached to the potato skin.
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18
Arrange the skins on the same baking sheet so that the skins now touch the bottom of the pan.
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19
Sprinkle the cheddar cheese over the potatoes and bake until cheese is melted, about 5 minutes (optional).
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20
Top each potato skin with a spoonful of the ground turkey mixture.
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21
Add some diced tomato and shredded cabbage.
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22
Drizzle the sour cream mixture all over the top.
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23
Add some bacon crumbles.
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24
Serve.
