Preheat oven to 375˚F.
Wash and dry the potatoes. Pierce each potato several times with a fork. Bake in the oven until cooked through, about 1 hour.
While the potatoes are baking, fry the bacon until crisp. Transfer to a paper towel-lined plate.
Once the potatoes are cool enough to handle, cut in half lengthwise and scoop out the insides, leaving a thin shell. In a medium bowl, mash together the scooped potatoes, yogurt, butter, salt and pepper, using a large fork or potato masher. Crumble the bacon into the mix and add a cup of cheese and the parsley. Stir to combine. Taste the mixture and adjust the salt or pepper to your taste.
Place the potato shells into an oven-proof baking dish. Fill with the mixture, taking care not to pack the potatoes too tightly. Top with the remaining 1/2 cup of cheese. Bake in the oven for 20-25 minutes or until the potatoes are warmed through and the cheese has melted on top. If you want a nice golden color on top, you can finish them off under a broiler set on medium high for the last couple minutes.