# Components:
→ Potatoes
01 - 4 medium Yukon Gold potatoes, sliced into ½-inch rounds
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Caramelized Onions
05 - 2 large yellow onions, thinly sliced
06 - 1 tablespoon olive oil
07 - ½ teaspoon salt
08 - ½ teaspoon sugar
09 - 1 teaspoon balsamic vinegar
→ Cheese Mixture
10 - ½ cup light cream cheese, softened
11 - ¼ cup nonfat Greek yogurt
12 - ½ cup shredded part-skim mozzarella cheese
13 - ¼ teaspoon garlic powder
14 - Salt and black pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh chives
# Preparation Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss potato rounds with olive oil, salt, and pepper. Arrange evenly on the baking sheet.
03 - Roast potatoes for 25-30 minutes, flipping once halfway, until golden and tender.
04 - Heat olive oil in a large skillet over medium-low heat. Add onions, salt, and sugar. Cook, stirring frequently, for 20-25 minutes until deep golden and caramelized. Stir in balsamic vinegar and cook 1 minute more. Remove from heat.
05 - Combine cream cheese, Greek yogurt, mozzarella, garlic powder, salt, and pepper. Mix until smooth.
06 - Top each roasted potato round with a dollop of cheese mixture, then a spoonful of caramelized onions.
07 - Return assembled bites to oven for 5 minutes until cheese is warmed through.
08 - Remove from oven, sprinkle with chopped chives, and serve warm.
