I'd be weary. If your yeast was krapped out, then you've now got twice the amount of priming sugar in each bottle then should be there. If you add new yeast and it ferments out all that sugar, you could be in bursting bottle territory. Its hard to say what to do but I might pour it back into a bucket, add high gravity yeast and a touch of DME and let it ferment out again. Hopefully the yeast would use up the added oxygen, then try to bottle again. I'm no expert though...