To boost ABV alone, you might simply add invert sugar or adjunct, such as flaked corn (but that alone risks thinning it too greatly). Even so, you will want to keep it easy drinking I would think, so just doubling the full recipe gets you into a potentially cloying range with crystals and specialty malts simply doubled along with base grain. So, doubling the base malts, increasing the specialty malts by, say 25- 33%, and then adding sugar or corn to get the final boost to where you want the ABV might pose a reasonable approach.
Sounds like a small batch might be the way to go, until you have your ratios dialed in on the ingredients. At least you are starting with a well known (to you) starting point with your porter recipe. I would probably mess around on a recipe calculator with this one to get close and then hit the workbench to fine tune it.
Good luck and Cheers!