# What You'll Need:
→ Potatoes
01 - 4 medium Yukon Gold potatoes, sliced into 1/2-inch rounds
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Caramelized Onions
05 - 2 large yellow onions, thinly sliced
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon sugar
09 - 1 teaspoon balsamic vinegar
→ Cheese Mixture
10 - 1/2 cup light cream cheese, softened
11 - 1/4 cup nonfat Greek yogurt
12 - 1/2 cup shredded part-skim mozzarella cheese
13 - 1/4 teaspoon garlic powder
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh chives
# Directions:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Toss potato slices with olive oil, salt, and black pepper. Arrange in a single layer on the baking sheet and roast for 25 to 30 minutes, flipping halfway, until golden and tender.
03 - While potatoes roast, heat olive oil in a skillet over medium-low heat. Add onions, salt, and sugar, stirring frequently for 20 to 25 minutes until deeply golden and caramelized. Stir in balsamic vinegar and cook for one minute, then remove from heat.
04 - Combine softened cream cheese, Greek yogurt, shredded mozzarella, garlic powder, salt, and pepper in a bowl. Mix until smooth.
05 - Top each roasted potato round with a dollop of cheese mixture, followed by a spoonful of caramelized onions.
06 - Return the topped potato rounds to the oven for 5 minutes to warm the cheese.
07 - Remove from oven, sprinkle bites with chopped fresh chives, and serve warm.
