2 potatoes
2 green onions
3 cloves garlic, peeled and minced
1 red onion, chopped
2 teaspoons butter
1 (4 ounce) can condensed tomato soup
1 (8 ounce) bag baked beans
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 cup olive oil
1 slice bacon, cut into thin strips
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain, cool and cut into 1/2 inch cubes.
Place the green onions in a large bowl and brush with olive oil. Mix in garlic, onion, butter, tomato soup, baked beans, flour, salt, sage, thyme, basil, salt and olive oil. Cover, refrigerate overnight, and refrigerate potato cubes for several hours.
Remove potato cubes from overnight and cut into cubes. Remove the green onions and potato skins. Place them in a large resealable plastic bag with the marinade.
Remove the marinade from the oven and coat the potato hearts with it. Pat the tops of the potatoes with the marinade. Begin by coating with egg wash and salt. Pour tomato soup mixture over the tops of the potatoes. Arrange the potatoes in a single layer between the roasted bean and potato skins. Cover with foil and refrigerate overnight.
Remove foil and place the potatoes in the refrigerator.
While the casserole is chilling, preheat oven to 400 degrees F (200 degrees C).
Remove foil from the bread dish. Place bread cubes onto bread. Place bread cubes in the center of each bread layer. Place bread cubes on top of potatoes, cover with foil, and refrigerate overnight.
While the casserole is chilling, preheat oven to 375 degrees F (190 degrees C).
While the casserole is chilling, remove foil from the foil. Spread the tomato soup mixture on top of the potatoes. Place the bacon slices between the bread cubes. Spread the tomato soup mixture on the bread cubes. Roll the potatoes into 1 inch balls.
Bake in preheated oven for 45 minutes, or until potatoes are golden brown, and bacon is crisp. Serve warm.