I did this so I could take a few bottles of beer to a BBQ - I've since decided kegs aren't that useful given their poor transportation options!
Whilst I didn't add any more priming sugar to the bottles, this was only because I was drinking them a few hours later.
If I was doing it longer term, I would have probably added ~1/2 tsp of sugar to the bottles and seen how that went.
I'm actually just experimenting with re-fermenting some elderflower champagne as it didn't taste right (like it wasn't quite fermented fully). 50/50 chance of it being better I guess! Added 1tbsp to the Demijohn, 1tsp wine yeast, stirred and crossed fingers. Similar concept to what you're thinking of doing with beer I guess!