Wash and dry 8 large celery stalks. Cut them into fourths, set aside.
Cook ½ pound bacon, small diced over medium heat, stirring occasionally until crispy, about 15 minutes. Drain off the grease and place it on a paper-towel-lined plate to soak up any excess grease, set aside. (Note: you can also cook the bacon whole then crumble after cooking - whatever is easiest for you)
Place the 8 ounces (1 block) cream cheese, softened, cooked bacon, 1 cup freshly shredded sharp cheddar cheese, 1 Tablespoon dried ranch seasoning and 2 green onions, thinly sliced in a medium bowl. Stir it together until combined, or you can use an electric hand mixer.
Using a butter knife, spread the filling into each of the celery pieces. Serve immediately and store any leftovers in an airtight container in the refrigerator.
These can be made a day ahead of time.
Easily double this recipe to serve more people.
Use any cheese that you like, see some suggestions above.
Use store-bought bacon pieces if you prefer. You can also use turkey bacon as well.