Preheat oven at 200C.
Create a hole in the potatoes.
Heat the oil & melt the butter in a frying pan. Add 100g of the onions, garlic & curry. Cook for 4 minutes over medium to high heat, stirring occasionally.
Add the cherry tomatoes, oregano, Worchestershire sauce & tomato paste. Cook for 2 minutes over medium heat, stirring occasionally.
Add the tomato sauce & stock. Bring to boil & then let simmer for 15 minutes.
In a separate frying pan, heat the pan up. Add the bacon & cook for 3 minutes over medium to high heat, stirring occasionally.
Add the peas, mushrooms, teriyaki sauce, pepper & the rest of the onions. Cook for 5 minutes over medium heat.
Cover the frying pan, lower the heat & cook for 10 minutes.
In an oven dish, spread the tomato sauce on the bottom. Spread the potatoes. Stuff the potatoes with the bacon mixture. Cover the dish with aluminium foil & cook in the oven for 1 hour.
Uncover the dish. Top the potatoes with the grated cheese & breadcrumbs. Cook in the oven for 10-15 minutes.