Using a sharp knife, carefully cut the tops off the tomatoes. Use a ¼ teaspoon to scoop out the centers. Place the hollowed tomatoes upside down on paper towels for a few minutes to remove excess moisture.

In a small bowl, combine the mayonnaise, ranch seasoning, shredded cheddar cheese, and bacon crumbles until smooth.

Fill each tomato using a small spoon or transfer the filling to a plastic bag, snip the corner, and pipe the mixture inside each tomato.

Top each tomato with chopped crispy bacon and chopped romaine lettuce.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.