Preheat oven to 190°C.
Add the potatoes to a pot and cover with water and bring to the boil. Simmer for 15 minutes, until half cooked. Drain and set aside to cool.
Heat a frying pan. Add the bacon and cook for 3 minutes on medium heat, until bacon starts to brown. Add the onion and half of the oil. Cook for 3 minutes, until onion has softened and bacon is crispy. Reduce to low heat, add the Knorr Vegetable Stock pot and cook for 2 minutes until stock melts.
When the potatoes are cool enough to handle, grate them coarsely into a bowl. Toss with the remaining olive oil and stir through the bacon, onions, peas and cheese.
Spread out the mixture evenly into an oven proof dish. Bake in the oven for 1 hour until the potato is cooked through and the top is crisp and golden.