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Preheat oven to 425ºF. Line a baking sheet with parchment paper.
In a medium saucepan, bring butter and water to a boil over high heat. Reduce to medium heat and stir in all-purpose flour and ranch dressing mix. Remove the pan from the heat and cool for 5 or 10 minutes.
Add eggs to the flour mixture and mix well with an electric hand mixer on medium speed. Stir in grated sharp cheddar cheese and crumbled bacon.
Using a small cookie scoop, scoop dough onto parchment paper lined baking sheets.
Bake for 15 to 18 minutes or until puffed and golden brown.
Brush the puffs with melted butter and sprinkle the puffs with parsley, if desired.