1Pre-heat oven at 400 degrees. Rinse and scrub ( use a stiff bristled brush) potato under cold running water. Pierce potato with a fork all around. This will allow the steam to escape. Rub the outside with olive oil and salt. Place potato on baking sheet and cook for 1 hour or until tender.
2In a blender add broccoli, milk, parsley flakes, and salt/pepper to taste. Pulse until smooth.
3In a saucepan add butter/garlic stir until melted. Add cream cheese, queso fresco, and broccoli puree. Stir until cheese is melted. Add smoked oysters to warm. Remove from heat. Cut potato down the middle, fluff with fork. Add contents from saucepan. Garnish with bacon bits and serve.