I've done this 3 times. First time I made a blonde ale and an American amber, 2nd time was 2 different wheat bears, and the last time was a NEIPA and a nut brown. As mentioned above, steeping some specialty grains, using 2 different yeasts and different hops work well.
As far as splitting the wort there are a few ways to handle it. Some use the first runnings for a strong beer, and the latter runnings for a weaker beer, or partigyle.
When I do it I prefer to have two beers with closer og. I'm pulling just about 14 gallons of wort to net two 5.5 gallon batches. I have to use a bucket to help split things up, but if your doing smaller batches, the 10 gallon pot should hold all the wort you need. Get your full volume in 10 gallon pot, mix it gently to get it homogenized, and split the volume to you 8 gallon kettle. If you have 2 burners, you could stagger the boil. If not start the second as soon as the first come off.
I think it adds about an hour or so to my day because I stagger them, but I'm doubling my output. Just make sure your cleaning between steps.