# 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
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss potato rounds with olive oil, salt, and black pepper. Arrange in a single layer on the prepared baking sheet.
03 - Bake for 25 to 30 minutes, flipping halfway through, until golden brown and tender.
04 - Meanwhile, heat olive oil in a large skillet over medium-low heat. Add onions, salt, and sugar. Cook, stirring frequently, for 20 to 25 minutes until deep golden and caramelized. Stir in balsamic vinegar and cook for one minute more. Remove from heat.
05 - In a bowl, combine cream cheese, Greek yogurt, shredded mozzarella, garlic powder, salt, and pepper. Mix until smooth.
06 - Once potatoes are roasted, place a dollop of the cheese mixture on each round, then add a spoonful of caramelized onions on top.
07 - Return the topped potatoes to the oven for 5 minutes to warm the cheese.
08 - Remove from oven, sprinkle with chopped chives, and serve warm.
