Preheat oven to 375°F. Place potatoes on a parchment-lined baking sheet and brush skins with 1 tsp oil. Bake, turning once, until tender when pierced with a fork, about 45 minutes. Set aside.
Meanwhile, in a medium skillet on medium-high, heat remaining 1 tsp oil. Add bacon and cook, stirring frequently, until crispy. Transfer bacon to a paper towel–lined plate.
Make a slit in each potato lengthwise, and scoop flesh from skins into a large bowl leaving a ¼-inch layer of flesh inside the skins. Return skins to baking sheet.
To bowl with potato flesh, add yogurt, pepper, salt and nutmeg; mash with a potato masher until smooth. Fold in onions, cheese and bacon. Spoon flesh mixture back into skins.
Return to oven to heat through, 7 to 10 minutes. Sprinkle with parsley (if using). (MAKE AHEAD: Potatoes can be made 1 day in advance through Step 4, then covered and refrigerated; baking time will be slightly longer, 15 to 20 minutes until heated through.)
The stuffing in this rolled-up turkey breast is a lot like traditional stuffing, but instead of being in the cavity of the bird, it’s in a ribbon throughout the meat. So each no-carving-necessary slice has a spiral of bready, herb-laced goodness.
Put a Swedish twist on your spuds with this centuries-old technique that yields a dish similar to a baked potato but with slits cut into it for the buttery toppings to drip down into and cover every delicious crevice.