16 large potatoes, peeled and cubed
1 pint mayonnaise
4 green onions, thinly sliced
4 red onions, thinned
1 green bell pepper, thinly sliced
1 (8 ounce) can condensed cream of mushroom soup
2 tablespoons diced celery
1 onion, peeled and cut into 1/2 inch slices
1/2 green bell pepper, chopped
1/2 green bell pepper, sliced
5 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Toast potatoes in microwave for about 20 minutes, until golden brown.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon grease, crumble and set aside. Rub potatoes with mayonnaise and sterilize as directed on package. John Bake coffee grounds in small bowl until mixture is thoroughly combined. Transfer potato mixture to baking dish. Sprinkle with sea salt and serve hot or cold.
Place green onions and red onions over the potatoes. Sprinkle canned cream of mushroom soup over green onions and toss. Sprinkle with diced celery and drizzle with chopped green bell pepper. Top with Cheddar cheese.
Bake uncovered at 400 degrees F (200 degrees C) for 60 minutes or until top is golden brown.