# Components:
→ 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 black 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 once halfway, until golden and tender.
03 - Heat olive oil in a large skillet over medium-low heat. Add sliced onions, salt, and sugar. Cook, stirring frequently, for 20 to 25 minutes until deep golden brown. Stir in balsamic vinegar and cook for 1 additional minute. Remove from heat.
04 - In a mixing bowl, combine softened cream cheese, Greek yogurt, shredded mozzarella, garlic powder, and seasoning with salt and pepper. Mix until smooth.
05 - Top each roasted potato round with a dollop of the cheese mixture, then add a spoonful of caramelized onions.
06 - Return the topped potatoes to the oven for 5 minutes to warm the cheese mixture.
07 - Sprinkle chopped fresh chives over the potato bites and serve warm.
