Wash the cucumbers thoroughly under cold water, then slice into rounds or half-moons, about a quarter-inch thick. Set aside in a colander to drain excess moisture.

In a skillet over medium heat, cook the bacon until golden and crispy, about 6–8 minutes. Transfer to a paper towel-lined plate to drain and cool before crumbling.

In a mixing bowl, combine sour cream, mayonnaise, and ranch seasoning mix. Whisk until smooth and creamy with no lumps.

In a large mixing bowl, combine the drained cucumber slices, dressing, cheddar cheese, and half of the crumbled bacon. Toss gently until well-coated.

Transfer the salad to a serving dish and top with remaining bacon and green onions. Serve immediately for the best crunch.