Bring 11/2 cups water and butter to a boil in a heavy saucepan over medium heat. Add flour and next 3 ingredients; cook, beating with a wooden spoon, until mixture leaves sides of pan and forms a smooth ball of dough. Remove from heat, and cool 5 minutes.
Add eggs, 1 at a time, beating well with spoon after each addition. Beat in cheese, bacon, and chopped green onions.
Drop dough by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets.
Bake at 400° for 20 to 25 minutes or until golden. (Puffs will be moist in center.) Serve puffs warm or at room temperature.
Note: Puffs may be frozen up to 3 months. Thaw in refrigerator overnight, and reheat at 350° for 5 minutes or until thoroughly heated.