Preheat the oven to 425°F (220°C).
Place the baby Yukon gold potatoes in a large pot and cover with cold water. Add 1 teaspoon kosher salt and bring to a boil over high heat.
Reduce heat to medium and simmer the potatoes until tender when pierced with a fork, about 15-20 minutes.
While the potatoes cook, place the turkey bacon slices on a baking sheet lined with parchment paper and bake in the oven for 12-15 minutes or until crispy. Remove from oven and chop into small bits.
Drain the potatoes and let them cool slightly until they can be handled safely.
Line a large baking sheet with parchment paper and drizzle with 1 tablespoon olive oil.
Place the potatoes on the baking sheet and use a potato masher or the bottom of a glass to gently press down each potato until it is about 1/2 inch thick but still in one piece.
Drizzle the remaining 1 tablespoon olive oil over the smashed potatoes. Sprinkle with garlic powder, remaining kosher salt, and black pepper.
Bake the potatoes in the preheated oven for 20 minutes, or until the edges are golden and crispy.
Remove the baking sheet from the oven and evenly sprinkle the shredded cheddar cheese over the potatoes.
Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and top each potato with a dollop of sour cream, a sprinkle of chopped green onions, and crispy turkey bacon bits.
Serve immediately while hot and enjoy!