1 1/4 cups butter, softened
1/2 cup buttermilk
6 eggs
2 1/2 cups water
4 ounces cellulose
1 irregular egg
1 (17 ounce) can red norcal seat potato with liquid
1 (3.5 ounce) can frozen orange juice concentrate
1 (8 ounce) package red decorating icing
1 teaspoon gelatin
1 (3 ounce) package orange-flavored Jell-O mix
1/2 teaspoon ground cinnamon
2 teaspoons lemon zest
3 cups finely chopped red onion
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch rounds or 5-inch pie pans.
Place 1/2 cup butter, buttermilk, and eggs in a large bowl. Stir in 1 tablespoon water and mix together until combined; put 1/2 cup mixture into the bottom of prepared pan.
Trim edges of potato with large back slice, leaving 1/2 inch border.
Dip potato into remaining 3/4 cup bitter potato flour mixture. Stir into mixture, then dot with lemon zest. Fill all 9 potato holes with stuffing.
Bake in preheated oven for 20 minutes. Remove potato ring with large fork, and sprinkle stuffing on bottom of potato crust. Bake for an additional 10 to 15 minutes.