Heat oven to 425°F. Line a baking sheet with parchment paper and set aside.
Toss the potatoes in the olive oil to coat and season generously with salt and pepper. Arrange on the baking sheet and bake for 60-70 minutes, until cooked through and soft in the middle (use a fork to test; this step can be done the day before with cooked/cooled potatoes stored in the fridge).
Remove from the oven and allow to cool 10 or so minutes.
Carefully cut the potatoes in half, then allow to cool a few more minutes. Using a small spoon, gently scoop the insides of the potato and place in a large bowl. You don't have to remove all of the potato flesh, and leaving a small amount attached to the skins will make them less fragile.
In the bowl with the potato fillings, stir in the yogurt, feta cheese, artichokes, salt and Worcestershire sauce. Add the eggs and stir until well combined. *I recommend leaving it as a chunky mixture for the best flavour.
Arrange the potato skins back on the baking sheet and gently spoon the mixture back into the skins.
Return to the oven for another 10-15 minutes, until filling no longer jiggles.
Twice baked potatoes are good on their own or served with optional toppings.
Bruschetta (optional) Combine all ingredients in a small bowl and allow to sit for 30 minutes or so. This may be made a day ahead of time.
Guacamole (optional) Combine all ingredients in a medium bowl. This can be made 1-2 hours ahead, and stored (covered) in the refrigerator.